Pepper-Crusted Pork Fillet & Onion Sauce
with Sticky Date Pudding
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Baby Kale
1 sachet
Garlic & Herb Seasoning
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Onion Chutney
390 g
Premium Pork Fillet
1 packet
Green Beans
1
Baby Broccoli
3
Garlic
1 sachet
Chicken Stock Pot
1 sachet
Black Peppercorns
2
Potato
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat. • Roast potato until tender, 20-25 minutes. • Meanwhile, crush black peppercorns in a pestle and mortar or in their sachet using a rolling pin. Spread crushed peppercorns over a plate, then combine with a generous pinch of salt.
• Pat premium pork fillet dry with paper towel. Drizzle pork with olive oil, then press each side firmly into crushed peppercorns. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, sear pork, until browned, 1 minute on all sides. • Transfer seared pork to a second lined oven tray. Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove pork from oven, then cover with foil and set aside to rest for 10 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
• While the pork is roasting, trim ends of baby broccoli. Tear baby kale leaves. Trim green beans. Finely chop garlic. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and green beans until almost tender, 4-5 minutes.
• To pan, add kale and cook until softened, 1-2 minutes. • Add half the butter and garlic cook until fragrant, 1-2 minutes. • Transfer greens to a bowl. Cover to keep warm.
• Return pan to low heat. • Cook caramelised onion chutney, the water, chicken stock pot, the remaining butter and any pork resting juices, stirring, until slightly thickened, 1-2 minutes. • Remove from heat.
• Roughly chop roasted almonds. • Slice pepper-crusted pork fillet. • Divide pork fillet, roast potato and greens between plates. • Spoon onion sauce over pork fillet. • Sprinkle with chopped almonds to serve. Enjoy!
